:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/d5FkWRcUmtMKPHngwwZ0/064a64a710e27c02993237bb1b4584.png "Speculoos parfait Christmas dessert")
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Speculoos parfait Christmas dessert
This speculoos parfait is one of my favorite desserts during the Christmas season. It combines the irresistible taste of speculoos with the smoothness of parfait. It's quite easy to make and always a hit at my family gatherings. Let's walk through the recipe together!
Ingredients
- 200 g Speculoos cookies
- 4 yolk
- 100 g sugar
- 1 Packet vanilla sugar
- 250 ml cream
- 2 tbsp Amaretto (optional)
- 1 Priese cinnamon
- 1⁄2 Teaspoon ground cloves
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Directions
For the speculoos parfait recipe, start by crumbling the speculoos cookies. I recommend using a food processor to get a fine consistency. But you can also crush them with a rolling pin by placing the cookies in a freezer bag to prevent unnecessary crumbs.
In another container, mix the egg yolks, sugar and vanilla sugar. Beat this mixture with a mixer until it is white and frothy.
Whip the cream in a separate bowl until stiff. It is helpful to chill the cream beforehand, as this will make it better.
Carefully add the cream to the egg yolk mixture, preferably in two portions, and stir gently to maintain the fluffy consistency.
Now add the speculaas crumbs and, if desired, amaretto. Add spices such as cinnamon and cloves to add a spicy touch.
Pour the mixture into a loaf pan or individual round molds and leave to harden in the freezer for at least 4 hours.
Allow the speculoos parfait to thaw slightly before serving and serve with a few speculoos crumbs and cocoa on top. Enjoy the perfect Christmas dessert!
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GretarezepteSpeculoos parfait Christmas dessert
This speculoos parfait is one of my favorite desserts during the Christmas season. It combines the irresistible taste of speculoos with the smoothness of parfait. It's quite easy to make and always a hit at my family gatherings. Let's walk through the recipe together!
For the speculoos parfait recipe, start by crumbling the speculoos cookies. I recommend using a food processor to get a fine consistency. But you can also crush them with a rolling pin by placing the cookies in a freezer bag to prevent unnecessary crumbs.
In another container, mix the egg yolks, sugar and vanilla sugar. Beat this mixture with a mixer until it is white and frothy.
Whip the cream in a separate bowl until stiff. It is helpful to chill the cream beforehand, as this will make it better.
Carefully add the cream to the egg yolk mixture, preferably in two portions, and stir gently to maintain the fluffy consistency.
Now add the speculaas crumbs and, if desired, amaretto. Add spices such as cinnamon and cloves to add a spicy touch.
Pour the mixture into a loaf pan or individual round molds and leave to harden in the freezer for at least 4 hours.
Allow the speculoos parfait to thaw slightly before serving and serve with a few speculoos crumbs and cocoa on top. Enjoy the perfect Christmas dessert!
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